Recipes from Jenna's birthday party

As promised, here are the recipes to the amazing ravioli we ate while celebrating Jenna's 40th, as described in this post.

Home made pasta:
10 egg yolks
3 c all purpose flour
1/2 c whole milk
1 tsp olive oil
pinch of salt
Mix wet items together in separate bowl.  Place flour in mixing bowl on medium with a dough hook.  Slowly add wet ingredients.  Let run on medium until dough is very tough.  Remove ball of dough, wrap in plastic, and refrigerate for 30 minutes.
(If you want to have more fun, pile the flour on the counter top and make a "bowl" with a spoon, big enough to fit wet ingredients in.  Using your freshly washed hands, squish all the ingredients together until a uniform dough is made.  Great forearm workout too.)

Note:  Pasta dough is the opposite of pastry dough in that the more you work it the better the end product will be.

While pasta dough is setting, you can make the a-MAZ-ing sauce and BBQ stuffing.

Gorgonzola Cream
4 cups heavy cream  (automatic sign of deliciousness)
1/2 c gorgonzola cheese, crumbled
1 roasted red bell pepper, chopped
1 garlic clove, minced
salt & pepper to taste
Sweat garlic in heavy bottomed pan.  (how to sweat vegetables)  Add bell pepper and cream.  Whisk in gorgonzola and let cook until thickened.  Season to taste.

BBQ Stuffing
1 lb fully cooked brisket (the chef doing the demonstration uses all that leftover meat from when he smokes a full side of beef.  I imagine you can procure brisket in other ways)
1 yellow onion, julienned (buy one of these, to minimise the risk of cutting your thumb off)
1 c BBQ sauce
Cook onion in heavy bottomed pan on medium until fully cooked and caramelized.  Remove from heat.  Add in BBQ sauce, salt & pepper to taste.  Shred brisket into mixture and combine thoroughly.

Now, to roll out the pasta so you can make ravioli!
The directions from the party state "Roll pasta out thin, but not too thin, and about 6 inches wide."  Good luck with that.  I recommend using one of these, or getting an attachment for your KitchenAid mixer if you are concerned about the uniformity of the pasta sheets.
Place 1 tsp of BBQ mixture every 2 inches about 1/2 inch from bottom of pasta sheet.

Egg wash visible pasta.  Fold pasta to cover BBQ and lightly press down, removing all air.  (this step is important because leaving air in the pasta pockets will cause them to burst while boiling.)  Cut in between BBQ lumps to form ravioli and press edges with fork dipped in flour.
Bring big pot of water to a boil.  Drop ravioli in pot.  Stir gently to keep from sticking.  When ALMOST fully cooked, remove from water and towel dry.  Toast the ravioli in a non-stick skillet with butter (or oil, I suppose) before tossing with sauce.